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Why are your eggs sooooo good? What do you do or not do to them? Why have I never had broken eggs before? If I were inclined to open a restaurant here, I would sell all the variations of your broken eggs dish and call it Spanish poutine. Potatoes, eggs, and every Iberico pork product available. P.S. Your potatoes are absolutely stellar as well.

anchoives

I didn’t think I liked you, but you changed my mind.

fried artichokes

Unlike your Italian cousins (see last year’s travel post), you arrive showing only your best. Vegetables are good. Deep frying the heck out of them is acceptable when on vacation from real-life.

cod

Pine nuts, raisins, onions and cod – Oh what a surprise. So delicious.

When I hear chocolate I usually state my preference for cheese but throw some salt on it, and a few pieces of crunchy fried bread and it’s a different story. It’s a story about a person who doesn’t usually eat dessert but finds herself with an extra spoon and partner willing to share. It’s kind of a love story or a teen movie where the girl hates the guy at first is then wooed by his edgy sweetness.

tea towel - Computers are to design as microwaves are to cooking

Marry me, Barcelona. We’ll make beautiful cod fritters.

Ok, I’m getting tired of writing in this voice and it’s starting to feel creepy. I have about way more pictures of food from Spain including shrimp, mussels, cod fritters, pretty salads, etc… Check out my Flickr account for more.